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This Lawry's copycat chicken recipe delivers the same crispy, celery crown crunch magic that made the restaurant famous. The secret lies in their signature seasoning blend—where celery salt meets savory spices to create that addictive crunch on every bite.
I've perfected this method through countless test batches, ensuring the seasoning sticks perfectly while the chicken stays juicy inside.
The beauty of this recipe is its versatility—whether you bake, grill, or pan-sear, the seasoning transforms ordinary chicken into something extraordinary. The celery crown topping isn't just for show; it's a flavor bomb that adds texture and depth.
For best results, use boneless, skinless chicken thighs or breasts, and let the seasoning work its magic during marinating.
What you'll achieve is golden-brown chicken with that signature crunchy crust that's impossible to resist. The seasoning creates a perfect balance of savory, slightly salty, and herbaceous notes that elevate any meal.
Pair it with roasted potatoes or a fresh salad for a complete restaurant-quality dinner that your family will beg to repeat.
This method works equally well for weeknight dinners or special occasions, making it a go-to recipe for any chicken lover. The key is patience—don't rush the seasoning process, and you'll be rewarded with chicken that tastes like it came straight from Lawry's kitchen.
Let's get started on recreating this classic dish at home.
Ingredients for lawry's chicken
Lawry's signature seasoning blend transforms simple chicken into restaurant-quality perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Pounded to even thickness |
| Celery Salt 🧅 | 2 tbsp | Lawry's brand preferred |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Fine grind for even distribution |
| Dried Thyme 🌿 | 1 tsp | Mexican oregano substitute |
| Dried Rosemary 🌿 | 1 tsp | Fine leaves preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for aroma |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Celery Stalks 🥬 | 4 whole | Thinly sliced for crown |
| Butter 🧈 | ½ cup | Melted for basting |
| Olive Oil 🫒 | ¼ cup | For pan-searing |
| Lemon Wedges 🍋 | 2 whole | Fresh for garnish |
The celery salt is non-negotiable for that signature crunch—Lawry's brand is ideal, but homemade (equal parts salt and finely grated celery) works in a pinch. For the best results, pound the chicken thighs to even thickness so they cook uniformly. The spices should be freshly ground whenever possible; bulk spice bins at natural food stores offer better quality than pre-packaged jars. Store your spices in airtight containers to preserve their potency for up to 6 months.
No celery salt? Mix 1 tbsp salt + 1 tbsp dried celery powder (available at specialty stores) for a close substitute. Want to skip the celery crown? Crispy fried shallots add similar texture—just fry them in the same butter you use for basting. The chicken thighs are your best bet for juiciness, but boneless breasts work too if you prefer leaner protein. Just reduce cooking time by 5-7 minutes to avoid dryness.
The chicken stays best in the fridge for 3-4 days but reheats beautifully—350°F oven for 15 minutes brings back that crispy crust. For leftovers, portion into meal prep containers so you can grab and go. The celery stalks keep fresh for 5-7 days in a sealed container with a damp paper towel. Always use fresh lemon wedges for garnish—they'll dry out if stored too long.
Why You'll Love This Recipe
- I’ll be real: this is the kind of dish that begs for leftovers, but it’s also the kind you’ll finish in one sitting. If you do have leftovers, they’re even better cold the next day—just reheat gently and the celery crown gets extra crispy. Pack it in lunches, toss it in salads, or turn it into sandwiches. It’s that versatile.
- No Fuss Feast: Honestly, this is the kind of recipe that disappears into the background while you focus on other things—like watching your favorite show or pretending you’re not secretly judging your own life choices. Just pound the chicken, toss it in that celery salt and herb blend, and let the pan do the work. The celery crown takes three minutes to prep, and the rest is hands-off baking.
- Crispy Crown Magic: That celery crown isn’t just decoration—it’s the secret weapon. The buttery, crispy ribbons caramelizing around the chicken? Chef’s kiss. And the garlic powder and onion powder? They’re like a flavor hug for your taste buds, wrapping around the juicy chicken thighs until every bite tastes like you’re eating at a diner where the chef actually cares.
- Leftover Hack: I’ll be real: this is the kind of dish that begs for leftovers, but it’s also the kind you’ll finish in one sitting. If you do have leftovers, they’re even better cold the next day—just reheat gently and the celery crown gets extra crispy. Pack it in lunches, toss it in salads, or turn it into sandwiches. It’s that versatile.
Step-by-step instructions for Lawry's copycat chicken recipe
Here's the method that delivers that iconic crispy celery crown and tender chicken every time.
Prepare the Chicken and Seasoning
Place the 1½ lb boneless skinless chicken thighs between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness. This ensures even cooking and maximum crispiness. Pat the pounded chicken dry with paper towels—removing all moisture is critical for that perfect crust.
In a small bowl, combine the 2 tbsp celery salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp ground black pepper, and 1 tsp sea salt. Mix well to create a fine, even seasoning blend. Sprinkle this mixture generously over both sides of the pounded chicken, pressing it into the meat so it adheres completely. Let the seasoned chicken rest at room temperature for 15 minutes while you prepare the celery crown.
Create the Celery Crown and Prep the Pan
Using a sharp knife, carefully slice the 4 celery stalks lengthwise into thin strips, creating long, delicate ribbons. These will form the signature celery crown. Set them aside on a plate.
Heat a large oven-safe skillet over medium-high heat. Add the ¼ cup olive oil and let it get hot but not smoking. This is your cooking window—too hot and the oil will burn; too cool and the chicken won't develop that golden crust. Once the oil shimmers, carefully add the seasoned chicken thighs to the skillet. Cook undisturbed for 4-5 minutes until the bottoms develop a golden-brown crust.
Build the Celery Crown and Finish Cooking
Using tongs, carefully flip the chicken thighs to sear the other side for another 4-5 minutes. Once both sides are golden brown, reduce heat to medium and arrange the celery strips in a circular pattern around each chicken thigh, creating a crown effect. Press the celery gently against the chicken to help it adhere.
Pour the ½ cup melted butter evenly over the chicken and celery crown. The butter will baste the chicken and help create that signature crispy texture. Transfer the skillet to a preheated 375°F oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the celery crown is golden brown and crispy.
Garnish and Serve
Remove the chicken from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Garnish each serving with one of the 2 lemon wedges, adding a bright citrus note that cuts through the rich flavors.
Serve the crispy celery crown chicken immediately, with the celery crown intact. The combination of tender chicken, crispy celery, and that perfect seasoning blend will deliver that restaurant-quality experience you're looking for. The lemon wedge adds a refreshing contrast that enhances every bite.
Pro Tips For Making Lawry'S Chicken
- Preheat Skillet Properly: I used to rush this and wonder why my celery crown never got crispy—medium-high heat is non-negotiable. The oil should shimmer but not smoke when you add the chicken, or you’ll end up with greasy, pale strips instead of golden, crunchy ones. That 4-5 minute sear? Don’t cut it short.
- Salt the Celery Crown: The celery crown needs a pinch of seasoning too—sprinkle a tiny amount of the celery salt mixture over the strips before pressing them onto the chicken. It’s easy to overlook, but it makes that crispy garnish taste like part of the dish, not just decoration.
- Don’t Skip the Rest: Those 5 minutes after baking might feel like forever, but skipping them means dry, stringy chicken. Cover the skillet loosely with foil if you’re impatient, but resist the urge to cut into it early—your knife will just release all the juices you worked so hard to keep inside.
- Melt Butter Slowly: Pour the melted butter over the chicken after the celery crown is in place, not before. Cold butter will make the celery soggy, and you’ll end up with a sad, limp garnish instead of that perfect crispy halo. Warm it just enough to coat a spoon—no need for a full boil.
Perfect pairings for lawry's chicken
Crunchy Side Dishes
For maximum crunch contrast, serve your crispy celery crown chicken with roasted baby potatoes tossed in 2 tbsp olive oil, 1 tsp rosemary, and ½ tsp garlic powder. Roast at 425°F for 25 minutes until golden and crispy—perfect for soaking up the seasoning. 🥔
Fresh Salad Pairings
A simple arugula salad with 2 tbsp balsamic glaze and ¼ cup shaved Parmesan balances the richness beautifully. The peppery greens cut through the savory chicken, while the cheese adds a salty depth. I like adding toasted pine nuts for extra crunch and texture.
Wine Pairings
An Italian white wine like Vermentino or Pinot Grigio complements the herbs and celery perfectly. The crisp acidity cleanses your palate between bites of rich, seasoned chicken. For red wine lovers, try a light Chianti—its bright acidity stands up to the bold seasoning blend. 🍷
Beer Complements
A crisp Italian lager like Peroni or Moretti pairs wonderfully with this dish. The light carbonation and citrus notes refresh your taste buds after each bite.
For craft beer enthusiasts, a Belgian witbier with its coriander and citrus undertones adds an interesting twist—just avoid heavy IPAs that might overpower the delicate flavors. 🍺
Sauce Elevations
Drizzle with a light lemon aioli made from ½ cup mayo, 1 tbsp lemon juice, and ½ tsp garlic powder for extra zing.
Alternatively, a spicy honey mustard (mix 2 tbsp Dijon mustard with 1 tbsp honey and ½ tsp cayenne) adds sweet heat that enhances the seasoning's savory depth. 🌶️
Nutrition facts
Frequently asked questions
Why does the recipe call for pounding the chicken thighs?
Pounding the 1½ lb boneless skinless chicken thighs to ½-inch thickness ensures even cooking throughout. This prevents dry spots and creates that perfect crispy crust the recipe is famous for. Thicker cuts would take too long to cook evenly, while thinner cuts would dry out before the crust forms.
Can I use chicken breasts instead of thighs?
Yes, but with adjustments! Boneless breasts work, but reduce the baking time to 15-20 minutes instead of 20-25 minutes since they cook faster. They'll also need 5-7 minutes less in the pan before baking. The seasoning will still deliver that restaurant-quality flavor.
What if I don't have celery salt?
Mix 1 tbsp salt + 1 tbsp dried celery powder (available at specialty stores) for a close substitute. If you can't find celery powder, finely grate 1 celery stalk and combine it with 1 tbsp salt—just use it immediately before cooking. The flavor won't be identical, but it'll still add that savory depth.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the thickest part of the chicken—it should reach 165°F. The celery crown should also be golden brown and crispy. If you don't have a thermometer, cut into the thickest part—if the juices run clear and there's no pink, it's done. Always let it rest for 5 minutes before serving for juiciest results.
Can I make this recipe ahead of time?
You can prep the seasoned chicken up to 24 hours ahead, storing it in the fridge covered. For best results, cook it fresh—though reheating in a 350°F oven for 15 minutes works well. The celery crown may soften slightly, but the chicken will still be delicious. Store spices in airtight containers to keep them fresh for up to 6 months.